This high protein broccoli cheddar soup gets its silky body from cottage cheese blended into the broth instead of heavy cream. There is no flour and no roux, just broccoli, onion, garlic, broth, cottage cheese, and sharp cheddar. It is ready in about 35 minutes, and frozen broccoli works as well as fresh, so you can make it any night of the week.
If you are looking for cottage cheese soup recipes that are easy and filling, this is a good place to start. The cottage cheese melts into the soup and mostly adds creaminess and protein, and the cheddar brings the flavor you expect from a classic broccoli cheddar soup.
Why you will love this soup
- No flour: the blended cottage cheese thickens and enriches the soup, so you do not need a roux.
- High protein: cottage cheese and cheddar make it more filling than a cream-based soup.
- Easy: one pot and a blender, about 35 minutes from start to finish.
- Fresh or frozen broccoli: use whichever you have.
Ingredients you need
- Broccoli florets: fresh or frozen, about 4 cups.
- Onion and garlic: for the savory base.
- Broth: chicken broth, or vegetable broth to keep it vegetarian.
- Cottage cheese: small curd, full-fat or 2 percent, blended until smooth.
- Sharp cheddar: shredded from a block, stirred in off the heat.
- Seasonings: Dijon mustard, garlic powder, salt, pepper, and a pinch of nutmeg.
How to make it
- Cook the onion in a little butter or oil in a large pot until soft, then add the garlic for 30 seconds.
- Add the broth and broccoli. Simmer for 10 to 12 minutes, until the broccoli is very tender.
- Scoop out about 1 cup of the hot soup into a blender with the cottage cheese. Blend until completely smooth.
- Stir the blended mixture back into the pot. For a smoother soup, blend part of the broccoli too, or use an immersion blender for a few seconds.
- Take the pot off the heat. Stir in the cheddar a handful at a time until melted, then season with Dijon, salt, pepper, and nutmeg.
Tips for a silky soup
- Blend the cottage cheese until no curds remain.
- Add the cheddar off the heat so it melts smoothly and the soup stays creamy instead of grainy.
- Shred the cheddar from a block. Pre-shredded cheese has coatings that can make soup gritty.
- Leave some broccoli pieces whole if you like a chunkier soup.
Variations
- Add chicken: stir in shredded rotisserie chicken for more protein.
- Add carrots: simmer a grated carrot with the broccoli, as in classic broccoli cheddar soup.
- Add heat: a pinch of cayenne or a few drops of hot sauce.
- Serve it in bread: ladle it into a hollowed-out bread bowl or serve with crusty bread.
Storage and reheating
Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove over low heat, stirring, and add a splash of broth or milk if the soup has thickened. Avoid boiling it hard.
More cottage cheese recipes
Try the high protein mac and cheese with a cottage cheese blender sauce, browse our 25 cozy cottage cheese recipes, or make a cottage cheese lasagna. For a slow cooker version of a broccoli cheddar soup, see our crockpot potato broccoli cheddar soup.
Frequently asked questions
Can you taste the cottage cheese in the soup?
No. Blended and combined with cheddar, the cottage cheese tastes mild and creamy and adds body to the soup.
Why did my soup turn grainy?
High heat and pre-shredded cheese are the usual causes. Blend the cottage cheese completely smooth, keep the heat low, and stir in freshly shredded cheddar off the heat.
Can I use frozen broccoli?
Yes. Add it straight from the freezer and simmer a couple of minutes longer.
Is this soup vegetarian?
It is when you use vegetable broth. Check that your cheddar and broth are labeled vegetarian if that matters to you.
Can I make it ahead?
Yes. It keeps in the fridge for 3 to 4 days and reheats on the stove over low heat.
High Protein Broccoli Cheddar Soup with Cottage Cheese
Ingredients
- 1 tablespoon butter or olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 3 cups chicken or vegetable broth
- 4 cups broccoli florets fresh or frozen
- 1 cup small curd cottage cheese full-fat or 2 percent
- 1 1/2 cups shredded sharp cheddar cheese shredded from a block
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper
- 1 pinch nutmeg optional
Method
- Cook the onion in the butter or oil in a large pot over medium heat until soft, about 4 minutes. Add the garlic and cook 30 seconds.
- Add the broth and broccoli. Bring to a simmer and cook 10 to 12 minutes, until the broccoli is very tender.
- Scoop about 1 cup of the hot soup into a blender with the cottage cheese. Blend until completely smooth.
- Stir the blended mixture back into the pot. For a smoother soup, use an immersion blender for a few seconds, or leave it chunky.
- Take the pot off the heat. Stir in the cheddar a handful at a time until melted. Season with Dijon, garlic powder, salt, pepper, and nutmeg.
Notes
- Add the cheddar off the heat so the soup stays smooth.
- Leftovers keep 3 to 4 days in the fridge. Reheat gently over low heat with a splash of broth or milk.
- Use vegetable broth for a vegetarian soup.